How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You'll EVER Need

hello and welcome back to views on the road I'm your host Steph and today I'm going to be showing you how to make pozole Rojo step by step it's almost an authentic recipe and the reason I say that is because we're going to be using a 14 ounce can of pre-cooked hominy five pounds of pork butt five pounds of pork shoulder five pounds of pork feet 18 guajillo Chiles 15 bay leaves 2 garlic bulbs 2 medium onions one tablespoon of salt five tablespoons of chicken bouillon one and a half tablespoons of Mexican oregano and 20 cups of water add your salt place your burner on a high heat and bring your water up to a boil and once you've reached a boil you're going to add your pork pieces next you're going to continue to boil on a high for 15 to 20 minutes we want all those impurities to rise to the top and then we're going to start skimming them in the meantime I'm going to start cleaning our chilis and what I mean by cleaning is I'm going to start removing any kind of stem and Seed the bag that I have today not many of them have a stem but you want to remove as many of the seeds as you can if you happen to get one that has a little bit of mold just toss that one and get a new one I have our guajillo chilies I like to take the ends off of our garlic just to release all those delicious flavors we have our bay leaves and then I've already peeled our onion and I like to just give that a little slit at the end so that we can start releasing those delicious juices give or take 20 minutes it's time to remove our impurities and I currently cannot find my skimmer can you guys believe that so I'm going to use my strainer and make do I'm going to make it comfortable for my home today and this might help somebody that doesn't have a skimmer I'm going to share a tip with you I like to go in and skim the impurities the first time and what helps me get all of the impurities is that I'll go ahead and place the lid on it for another three minutes and then I'll come back and remove the impurities that Rose to the top so it's two times to get it super clean see all those bubbles all those bubbles are impurities you don't need to see this part you already know what we're doing we're just skimming our impurities next you want to add your garlics your onion your chiles [Music] and your bay leaves place the lid over your pot and you're going to continue to boil for another hour within the hour you want to come and stir periodically to make sure that nothing is stuck to the bottom and that you don't burn your patitas and while our pozole continues to cook we're going to talk about the salsa posole it's a salsa you use for your posole so that whenever you make it in the big pot you don't have to make it super spicy and that way the whole family is happy I like to use Chiles puya they're Smoky and spicy but they are expensive so if you don't have puya Chiles you can use your Chiles I'm going to be using five Chiles puya and if you're going to use Chile you want to use eight unless you really want to bring the heat you can use 15. you'll need six to eight garlics and you can use the one from your posole but last time I did that cloud got really upset at me because she loves that on her tostada so I'm not even gonna mess with her today place your burner on a medium heat and drizzle a little bit of oil I'm using avocado oil today but make it comfortable for your home once your oil is nice and hot you're going to add your chilis your garlic and you're going to toast them up for a good 45 seconds to a minute when you see the color of your cheetahs have changed you want to take them out and it looks like my garlic needs another minute or so add your garlic you're going to add 3 4 of a cup of your posole bra one heaping tablespoon of salt and half a tablespoon of Mexican oregano and next you're just going to blend until smooth and boom done don't be shy you know you can use this for game day or while your posole is done cooking she goes to one Denver Broncos games and acts like this show is so good I love that Smoky bite go 49ers I'm only 40. and next I'm gonna do my Crema for my tostadas that I love with my posole not everybody does but I do do you like it Cloud I don't add the crema in no no no I just have it for my tostadas yes that's correct all I use is heavy whipping cream but you can use any kind of table cream add some black pepper salt to taste give that a loving mix and in just a few seconds you have some table cream delicious make sure you clean the top of your Harmony can and we are going to open it up give it a little rinse and have that ready for when we need it while the Apple Soda is boiling it's time for you to prep your toppings your salsa so that you can be ready to serve as soon as Apple salt is done it's been one hour and now it's time to get our chilies and blend them I'm gonna add some of our broth so it's easier for us to blend think about one to two cups to do the trick it doesn't matter really because it's going to go right back into the pot I'm gonna do it a little bit different today just so that it's just a smoother ride for you at home so I'm going to go ahead and add my chicken bouillon and about half a cup of your hominy if you don't want to use your Harmony you can use about two tablespoons of maseka or you can even tear about two tortillas and toss them right on in and next you're just going to blend until smooth and boom done we just need to pour all of this into our pot and anything that's left over I like to use the same broth shake it up in my blender and then pour it right back in we need all that chili sauce be careful when you're shaking it because it stains and I'm just adjusting our pieces make sure that we get all that broth to penetrate into all of that tender protein yummy place the lid on it and cook for another 30 minutes our Chila rolls to the top so I'm just going to use a little bit of the broth to scrape down all of that delicious chili one of the things I want to talk to you about while I'm doing this is you want to taste the broth right now because it's been boiling with all the seasonings for 30 minutes and this would be a great time for you to adjust for your family if you wanted a little bit saltier and if you went too heavy on your salt then I can't help you there somebody's gonna have a tummy ache I'm kidding I'm kidding the measurements are pretty exact for you go ahead and start adding your Harmony at this point and once you add your hominy you're going to continue to cook for 20 to 25 minutes I do notice that when I use different brands I might need 30 35 minutes but that should do the trick don't you worry so just go ahead and make some room for your Harmony to get infused with all these delicious spices and the flavors coming out of this pozole if I sound excited oh I really need this in my belly I need some comfort food and this is one of my favorites add your oregano and you're going to let that boil for another 30 minutes and boom done we are ready to serve some delicious posole you know you're grown when you have two patas in your bowl I like to add some finely chopped cabbage you can also use some lettuce a little white onion sprinkle of cilantro a little radish a squeeze of lime and a few drops of your delicious salsa I'm so glad we went with 15 chilies and Cloud wanted to be brave today and we're ready for a delicious bite I'm gonna need somebody very special to say uh thank you um absolutely delicious and to be honest nothing beats posole on a cold day now look away because I have to bite into this patita and you can get dangerous for you as always cloud and I are wishing you the best we absolutely adore you and we want to thank each and every one of you that watched our recipes while we were gone uh giving us some peaceful time to transition and on that one we'll see you guys tomorrow bye adios

Channel: Views on the road

Views: 735,310

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Id: Hb1uyDhQuW4

Length: 8min 54sec (534 seconds)

Published: Mon Oct 24 2022